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Gluten-Free Sourdough Paleo Options
Because the paleo diet is naturally gluten-free, it is often followed by those with an intolerance to the gluten protein.
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A Guide to Flour Substitutions in Gluten-Free Sourdough Baking
Use this guide to learn about types of gluten-free flours and how to substitute one gluten-free flour for another in gluten-free sourdough recipes.
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How To Activate And Feed A Gluten-Free Sourdough Starter
Gluten-free sourdough starters require a bit of extra care. Learn how to activate and feed one to make homemade gluten-free bread and baked goods!
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Gluten-Free Sourdough Boosters
Did you know you can use water kefir as a booster in gluten-free sourdough baking? Learn which boosters help with the leavening and texture of the bread.
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How To Use Kefir As Sourdough Starter
Did you know that milk kefir can be used to leaven and ferment bread? Learn how to use this simple method to make a type of sourdough.
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Sourdough Troubleshooting FAQ
We've complied all of your FAQ on sourdough starters here! Learn tips and tricks for troubleshooting your traditional sourdough starter.
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10 Ways To Use A Food Dehydrator
Learn creative ways to use your food dehydrator including proofing sourdough, making yogurt, pemmican and more!
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Cross-Contamination: Keeping Your Cultures Safe From Each Other
What is cross contamination and what are the risks when fermenting? Find out more and learn what best practices will keep your cultures safe.
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How Long Will Your Cultures Last?
How long will your starter cultures or fermented foods be good at different temperatures? Here is a handy reference.
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Warm Weather Care For Starter Cultures
During summer's heat, culturing can be tricky. Keep your ferments cool with these tips and ideas on how to beat the heat.
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Cold Weather Care For Starter Cultures
Learn how to make cultured and fermented foods using starter cultures during the cool winter months. Plus ideas for how to keep cultures warm!
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Fermented Grain Porridges
Grains have been fermented for as long as they have been eaten. Many of us today, given our industrialized food practices, assume that these fermented grains were eaten in the form of sourdough breads and baked goods. The reality, though, is much different.
